<http://schema.org/recipeInstructions>
" In 5- to 6-quart Dutch oven, place beans and enough water to cover by 2 inches; heat to boiling over high heat. Remove Dutch oven from heat; set aside 1 hour to soften beans. Drain. (Or, if you prefer, soak beans overnight in cold water. Drain.) Preheat oven to 350 degrees F. In same Dutch oven, combine 6 cups water with beans, ham hocks, onion, celery, green pepper, garlic, bay leaf, thyme, oregano, and crushed red pepper; heat to boiling over high heat. Cover Dutch oven and place in oven. Bake 1 hour, stirring occasionally. Remove cover and bake 1 to 1 1/2 hours longer or until beans are tender and mixture is creamy, stirring occasionally. With slotted spoon, transfer ham hocks to plate; refrigerate until cool enough to handle. Discard bay leaf. Meanwhile, prepare rice as label directs. Cut meat from hocks and chop; discard bones and fat. Stir meat and salt into beans; heat through over medium heat. To serve, spoon hot rice into 6 large soup bowls and top with bean mixture. Sprinkle with green onions and serve with hot sauce."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4701/red-beans-and-rice-39/>